This is another attempt to make amends to the cabbage family for disliking anything cabbage all life long. One thing that has not changed since my childhood is that we have to try anything that was prepared at home and we have to finish at least one serving of it even if we don’t like it. So, even if I did not like cabbage, I had developed a grudging appreciation for it. I first saw Brussels Sprouts when I came to this country. For the longest time I gave it a wide berth, till I tried them at a friends place prepared in the style we would prepare baby eggplants back home. I couldn’t believe just how flavorful the curry was. Over the years I have tried many different versions of the Brussels Sprout, but I think the curry helps mask some of the pungent smell the Brussels Sprouts have and also enhances its flavor. Following is my attempt at making Curried Brussels Sprouts in a slow cooker.
- 1 medium red onion finely chopped
- 3 medium tomatoes finely chopped
- 2 lbs Brussels Sprouts halved
- 2 cloves garlic minced
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp red chili powder
- salt to taste
- 2 cups water
- 2 tsp Vegetable Oil
- 1 tsp mustard seeds
- Add the finely chopped onion, tomatoes and garlic to the slow cooker.
- Then add the spices, 2 cups water and the Brussels Sprouts.
- Mix and cook on high for 4-5 hours or on low for7-8 hours.
- Before serving, heat the oil and add the mustard seeds to the heated oil.
- When the seeds sputter, garnish the curry with this oil.
And the Verdict is:
It is either the magic of slow cooking or I really like Brussels Sprouts. I LOVED the final product. C and my mom (she is currently visiting us) also liked the curry. I served it with rice and roti.